“Rich but light, with a lingering kick of chili - these are irresistible!”
READY IN:
50mins
YIELD:
48 mini-muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200 degrees C (400F). Lightly butter a 24-mini muffin tin.
  2. Melt chocolate and butter. Set aside to cool slightly.
  3. Add sugar and mix well.
  4. Beat in eggs one at a time.
  5. Add flour, salt, and chili.
  6. Note on chili: I used unsmoked (Hungarian) paprika, but you could use cayenne, in half the quantity, or chipotle, if you want to experiment with a smoky undertone - taste the batter - heat should be subtle but detectable.
  7. Mix well - batter will be glossy.
  8. Fill each muffin well 3/4 full. You'll have enough for 48 muffins.
  9. Bake 9-10 minutes Top will look done but inside will still be soft when you give it a bit of a push with your finger.
  10. Let cool slightly then remove; leave to cool on rack. Store in an airtight tin.

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